Lebensmittel-Wissenschaft und-Technologie

Gastrointestinal Effects of Oat Bran and Oat Gum: A Review
pp. 337-347(11)
Authors: Mälkki Y.; Virtanen E.

Study of the Effect of DATEM. 2: Fractionation of DATEM and Characterization of Fractions and Components
pp. 348-358(11)
Authors: Köhler P.

Study of the Effect of DATEM. 3: Synthesis and Characterization of DATEM Components
pp. 359-366(8)
Authors: Köhler P.

Study of the Effect of DATEM. 4: Optimization of DATEM Synthesis
pp. 367-373(7)
Authors: Köhler P.

Effect of Lactic and Citric Acid on Low-value Beef used for Emulsion-type Meat Products
pp. 374-379(6)
Authors: Desmond E.M.; Troy D.J.

Thermal Kinetics of Colour Degradation and Storage Characteristics of Onion Paste
pp. 380-383(4)
Authors: Ahmed J.; Shivhare U.S.

Preparation of Acetylated Distarch Adipates by Extrusion
pp. 384-389(6)
Authors: Mali S.; Grossmann M.V.E.

Biochemical Properties of Myofibrils from Frozen Longissimus Dorsi Muscle of Three Lamb Genotypes
pp. 390-397(8)
Authors: Ojeda M.A.; Wagner J.R.; Crupkin M.

Spray-dried Encapsulation of Cardamom (Elettaria cardamomum) Essential Oil with Mesquite (Prosopis juliflora) Gum
pp. 398-401(4)
Authors: Beristain C.I.; García H.S.; Vernon-Carter E.J.

Characterization of Beef and Pork using Fourier-Transform Infrared Photoacoustic Spectroscopy
pp. 402-409(8)
Authors: Yang H.; Irudayaraj J.

Direct HPLC Assay of Five Biologically Interesting Phenolic Antioxidants in Varietal Greek Red Wines
pp. 410-413(4)
Authors: Sakkiadi A.-V.; Stavrakakis M.N.; Haroutounian S.A.

Meetings, Exhibitions
pp. 414-415(2)

Book Review
pp. 415-416(2)
Author: Jimeno J.